- Honey roasted pork belly with black pepper vinegar
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The menu at Empress Tavern, an underground restaurant in part of a building that began life as a vaudeville palace in 1912, revolves around a massive rotisserie. Locally raised pork is among the options.
- Vegan carrot nut burger patty
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This nutritious burger is more than just a signature dish at Mother; it's Mike Thiemann's tribute to Greta Garverick, one of his first mentors and owner of a long-popular—but now closed—Sacramento vegetarian restaurant.
- Tasso ham with creamy polenta and local eggs
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- Chef Mark Estee says, "This is a great dish for brunch or a late-night snack. Actually, we like to eat this any time of day, because the tasso ham really fires us up!"
- Lamb sliders on Kalamata biscuit buns
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- Warning: Napkins or shirt sleeves required. This is one juicy burger!
- Summer garden salad
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- Sometimes the simplest of salads have the most to offer. Here, nectarines are the star of the show on a bed of baby greens, with cheese and pistachios to liven things up.
- Wine country flapjacks
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Discover for yourself the nutty, chocolaty note and toothsome texture grapeseed flour can impart to your baked goods and other treats.
- West Coast grilled pizza burger
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Laurie Figone's love for grilled pizza and burgers is what inspired this creation. It's the best of both worlds.
- Smoked beef brisket
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- After it has finished cooking, let the foil-wrapped brisket sit at room temperature for about a half-hour. "This resting period is very important," barbecue restaurateur Marty Wells said. "During that time, the brisket will reabsorb its juices."
- Baby back pork ribs
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One important tip from restaurateur Marty Wells: "Make sure the ribs are skinned so the smoke can penetrate the whole rib." He recommends using hickory, white oak or pecan wood.
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